Sticky Garlic Chicken Noodles Recipe
Tender chicken and perfectly chewy noodles coated in a sticky, garlicky, sweet and savory sauce—this comforting one-pot dish comes together quickly with the magic of pressure cooking.
Equipment
- 1 Pressure Cooker or Wok
Ingredients
Main Ingredients
- 300 g Chicken breast thinly sliced
- 250 g Noodles egg or ramen noodles
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Honey
- 1 tablespoon Dark soy sauce
- 5 cloves Garlic minced
- Cornstarch to coat chicken and thicken sauce
- Water to mix with cornstarch
- Vegetable oil for cooking
- Spring onions for garnish
- Sesame oil for flavor
- Chili flakes optional, for heat
- Sesame seeds for garnish
Instructions
Instructions
- Mix up that sauce: combine soy sauce, oyster sauce, honey, and dark soy sauce in a small bowl. Set it aside to let those flavors mingle.
- Toss your chicken slices with cornstarch till they’re coated like little flavor sponges.
- Heat vegetable oil in your pressure cooker on sauté mode or a wok. Add chicken and cook till golden and fully cooked, around 5–7 minutes. Remove and set aside.
- In the same cooker, toss in minced garlic and sauté 30 seconds till fragrant.
- Return the chicken, pour in the sauce, and stir well to coat everything. Let it simmer for a couple minutes.
- Mix cornstarch and water slurry and add it in to thicken sauce till sticky and glossy.
- Meanwhile, cook the noodles separately as per package instructions. Drain them.
- Toss the noodles into the chicken and sauce mixture. Stir well till coated.
- Garnish with spring onions and sesame seeds. Serve hot and enjoy!
Notes
Swap chicken for tofu for a vegan version. Adjust heat by adding or skipping chili flakes. Store leftovers up to 4 days in refrigerator. Reheat with splash of water.